Protein Swap | Sheet Pan Crispy Salmon Sandwiches
with Tartar Sauce & Lemon-Dressed Lettuce
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
We’re honouring the golden-fried fish sandwich with substantial portions of salmon, coated in panko and oven-baked to perfection. Creamy and luscious, homemade tartar sauce is complete with capers and cornichons. Sit down at the seaside and sink your teeth in.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Lemon
- 1 Head of lettuce
- 10g Capers
- 40g Panko
- 60ml Mayonnaise
- 16g Cornichons
- 2 Artisan hamburger buns
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Barley • Eggs • Mustard • Salmon • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
48 g
Saturated Fat
7 g
Sodium
1090 mg
Total Carb
64 g
Sugars
6 g
Protein
38 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Thinly slice the lettuce and cornichons crosswise.
- Roughly chop the capers.
- Halve the lemon; juice ½ and cut the remaining ½ into wedges.
Prepare the cod
- Place the panko in a large bowl.
- In a second large bowl, combine ⅓ of the mayo and 1 tbsp water (double for 4 portions).
- Pat the cod dry; season with ⅔ of the spices and S&P.
- Working one at a time, coat the cod in the mayo mixture (letting any excess drip off), then in the panko (pressing to adhere).
Bake the cod & toast the buns
- Arrange the cod* on a lined sheet pan and drizzle with oil.
- Bake, 10 to 12 min., until cooked through.
- In the last 3 min, add the buns, cut-sides up.
Make the tartar sauce
- Meanwhile, in a small bowl, combine the capers, cornichons, ½ the lemon juice, the remaining mayo and spices, and S&P.
Dress the lettuce
- In a medium bowl, combine the remaining lemon juice, a drizzle of oil and S&P.
- Add the lettuce; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the tartar sauce, cod, a spoonful of the lettuce and a bun top.
- Serve the remaining lettuce on the side.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
